From Dumplings to Drunken Shrimp: 'A Bite of China' Favorites

From Dumplings to Drunken Shrimp: 'A Bite of China' Favorites

If you’ve ever watched the documentary A Bite of China, you know that Chinese cuisine is about far more than just food. It is a journey through regional traditions, centuries-old techniques, and the stories of the people who make each dish. For international travelers, following the flavors of China is one of the most rewarding ways to explore the country. From hearty dumplings in the north to delicate drunken shrimp in the east, here is a practical guide to the favorites you should not miss and how to find them on your trip.

A Taste of Northern Comfort: Dumplings (Jiaozi)

In Beijing and across northern China, dumplings are a symbol of home and family. Traditionally eaten during Chinese New Year and other celebrations, these little parcels of dough are filled with minced pork, cabbage, chives, or shrimp, then boiled, steamed, or pan-fried.

Where to try them: Look for small, busy eateries in Beijing’s hutongs (narrow alleyways) or visit a dedicated dumpling restaurant. You can also take a dumpling-making class organized by some tour operators to learn the folding technique.

Travel tip: For the best experience, dip each dumpling in black vinegar and a touch of chili oil. Many restaurants also serve them with a light ginger-soy sauce.

Shanghai’s Soup-Filled Delight: Xiao Long Bao

No visit to Shanghai is complete without tasting xiao long bao, often called soup dumplings. These are not ordinary dumplings. The delicate wrapper holds a rich pork and crab roe filling, with a savory broth that bursts when you bite.

Where to try them: Head to a well-known chain like Din Tai Fung (originally from Taiwan, but with excellent Shanghai branches) or visit the historic Yu Garden area, where you will find local shops that have been making them for decades.

Travel tip: Use a small spoon, rest the dumpling on a ginger-shred bed, and gently bite a small hole to release the steam before sipping the soup. This prevents burning your tongue.

The Sweet and Sour East: Drunken Shrimp

Drunken shrimp is a classic dish from the eastern coastal regions, particularly around Jiangsu and Zhejiang provinces. The name refers to the cooking method: live freshwater shrimp are briefly soaked in a seasoned liquor, usually Chinese rice wine (like Shaoxing wine), along with ginger, garlic, chili, and soy sauce. The result is a vibrant, almost translucent dish with a delicate crunch and a complex, boozy-sweet flavor.

Where to try it: This is a specialty in high-end Chinese restaurants that focus on live seafood. You will find it on menus in Shanghai and Hangzhou. For the adventurous eater, it is a true cultural experience.

Travel tip: If you are not comfortable with raw seafood, ask for a cooked version. Many restaurants can quickly blanch the shrimp in the hot wine mixture to cook them through while still retaining the aromatic flavor.

The Sichuan Fire: Mapo Tofu and Kung Pao Chicken

For those who love heat, Sichuan province is a culinary pilgrimage. Two dishes stand out:

• Mapo Tofu: Soft tofu cubes in a fiery, numbing sauce made with doubanjiang (fermented broad bean paste), Sichuan peppercorns, and minced pork. The peppercorns create a unique "ma" sensation—a tingling numbness that makes the heat more complex.
• Kung Pao Chicken: Diced chicken stir-fried with peanuts, dried chilies, and vegetables in a sweet-savory sauce. It is a perfect introduction to Sichuan cuisine—spicy but balanced.

Where to try them: In Chengdu, the capital of Sichuan, you will find these dishes in nearly every restaurant. Many cooking schools in Chengdu also offer half-day classes where you can learn to make them.

Travel tip: In Chinese restaurants, "mild" can still be quite spicy. If you have a low spice tolerance, ask for "wei la" (微辣, slightly spicy) or "bu la" (不辣, not spicy) before ordering.

The Dim Sum Culture: Guangdong’s Delicate Bites

In the southern city of Guangzhou and in Hong Kong, dim sum is a morning-to-early-afternoon ritual. Small bamboo steamers arrive at your table filled with:

• Har Gow (shrimp dumplings): Translucent wrappers with whole shrimp inside.
• Siu Mai (pork and shrimp dumplings): Open-topped dumplings with a touch of crab roe.
• Char Siu Bao (barbecue pork buns): Fluffy steamed buns stuffed with sweet, sticky BBQ pork.
• Egg Tarts: Flaky pastry filled with a silky custard.

Where to try them: Traditional tea houses in Guangzhou, such as those on Shamian Island or in the old city center, offer the most authentic experience. In Hong Kong, look for local cha chaan tengs or historic dim sum halls.

Travel tip: Dim sum is meant to be shared. Order a variety and sip oolong or jasmine tea throughout the meal to cleanse your palate.

Regional Specialties Worth the Journey

• Lanzhou Beef Noodles (Lanzhou, Gansu): Hand-pulled noodles in a clear, aromatic beef broth with tender slices of beef, radish, and cilantro. The noodle-pulling show is part of the experience.
• Peking Duck (Beijing): The iconic roast duck with crispy skin, served with thin pancakes, spring onions, and sweet bean sauce.
• Crossing-the-Bridge Noodles (Yunnan): A hot stone bowl of chicken broth, into which you add raw slices of meat, vegetables, and rice noodles. The broth cooks the ingredients at the table.
• Steamed Fish with Ginger and Spring Onion (Coastal regions): Simple, fresh, and incredibly flavorful. The best fish is often caught the same day.

Practical Tips for Culinary Travelers

1. Use a local guide or a small-group tour: Many tour companies offer themed food tours. For instance, a private tour operator like China Dragon Tours (which operates under the brands Yaso Trip and Yunnan Exploration) can arrange English-speaking guides and private transport to visit authentic local markets and restaurants in Beijing, Chengdu, or Yunnan.

2. Learn a few key phrases:

   • "Bu la" – not spicy
   • "Wei la" – slightly spicy
   • "Jie zhang" – the bill, please
   • "Zhe shi shen me?" – What is this?

3. Be adventurous but cautious: Street food is safe in most major cities, but choose stalls with high turnover. Drink only bottled or boiled water. If you have allergies, carry a card in Chinese explaining them.

4. Timing matters: Breakfast is usually rice porridge, steamed buns, or soy milk. Lunch (11:30 am – 1:30 pm) is the main meal. Dinner is early, often starting at 5:30 pm in smaller cities.

Frequently Asked Questions

Q: Is it safe for international travelers to eat street food in China?
A: Yes, in most popular tourist cities like Beijing, Shanghai, Chengdu, and Guangzhou, street food vendors follow hygiene standards. Look for stalls with long queues—locals know the best spots.

Q: Can I find vegetarian versions of classic dishes?
A: Absolutely. Many restaurants offer vegetable dumplings, tofu-based Mapo Tofu, and stir-fried greens. Be sure to specify "su shi" (vegetarian) and confirm no meat stock is used.

Q: Do I need to know Chinese to order food?
A: Not necessarily. In tourist hubs, many restaurant menus have English translations and photos. Having Google Translate on your phone helps. Also, small-group tours with English-speaking guides simplify ordering.

Q: What is the best season to travel for food in China?
A: Spring (March to May) and autumn (September to November) offer the most pleasant weather for walking through food markets. In Beijing, March weather is cool and dry, perfect for exploring hutongs and enjoying hot bowls of noodles or dumplings without the summer crowds.

Conclusion

Following the flavors from A Bite of China is an unforgettable way to connect with the country’s culture, history, and people. Whether you are savoring soup dumplings in Shanghai, biting into a fiery Sichuan dish in Chengdu, or discovering the subtle art of Cantonese dim sum in Guangzhou, each region offers a distinct culinary story. Plan your trip around seasonal ingredients and regional specialties, and consider joining a small-group or private tour that includes food-focused excursions. The journey from dumplings to drunken shrimp is not just a meal—it is an education in taste.